Ever since I found hoisin sauce I keep coming up with new ways to use it It goes well with chicken, pork and vegetables. Hoisin sauce is made from soybean paste, garlic, red chilies, and various spices, so it has a little kick to it. I love its flavor and came up with Hot Hoisin Chicken. It is a deliciously spicy combination of chicken breast cooked with hoisin, chili sauce and sriracha.
Have you had the experience of taking a bite of something spicy, your mouth gets hot, beads of sweat start forming, your nose starts running? Well, capsaicin is the culprit…
Peppers are part of the capsicum family. Capsaicinoids give that burning sensation you get when you eat a pepper. The amount of capsaicin in the pepper determines how hot the pepper will be. All types of peppers, from cayenne to bell peppers have some degree of capsaicin.
Peppers are a source of vitamin A from its carotenoids. Beta-carotene found in peppers is an antioxidant, which is useful in preventing the free radical damage that can lead to cell damage and heart disease. Peppers are also a source of Vitamins K, and Vitamin C.
Eating peppers has a thermogenic effect, meaning it causes an increase in heat production in the body to burn more calories.
Capsaicin can help clear out congested nasal passages by stimulating the secretions.
Capsaicin, a compound in hot peppers, has been found effective for relieving headaches. Topical application of capsaicin can help relieve arthritis pain.
- 1 (8 oz) jar hoisin sauce
- 2 Tbsp low-sodium soy sauce
- ¼ cup honey
- ¼ cup garlic chili sauce
- 1 Tbsp sriracha sauce
- ½ cup low-sodium chicken broth
- 1 Tbsp olive oil
- 4 boneless skinless chicken breast
- Salt and Pepper
- Combine hoisin sauce through chicken broth in a medium bowl, whisk together and set aside.
- Trim any visible fat from chicken breast. Season both sides of chicken breast with salt and pepper.
- Heat olive oil in large skillet over medium high heat. Add chicken and sauté on each side for about 3-4 minutes or until browned.
- Pour sauce over chicken, flipping to coat. Bring sauce to a simmer. Cover and reduce heat to medium-low and cook for 5-8 minutes.
You will love this chicken because it is so flavorful and has a good kick of spice, but not too spicy.